Classic Guacamole Recipe (2024)

FAQs

What is traditional guacamole made of? ›

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

Turns out, authentic guacamole doesn't have garlic. This is when Mark educated me on what goes into a proper guacamole (you should memorize this): avocados, lemon juice, red onion, a tomato, salt, pepper and two ingredients The Barefoot Contessa doesn't have in her recipe but which Mark considers essential....

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

Guacamole is an avocado-based dip or spread that originated in Mexico. It's typically made with mashed avocado and lime juice, then seasoned with salt and cilantro.

Mash avocados with lemon juice in large mixing bowl. Stir in chilies, tomato, soy sauce, onion, garlic and red pepper. Cover and refrigerate several hours for flavors to blend. Turn out into serving bowl and serve with chips.

Beyond his staple ingredients of avocado, tomato, shallot, lime juice, and green chiles, Ramsay seasons his guacamole mixture with salt and pepper before finishing it off with a drizzle of olive oil and mashing it all together.

Let's break down the fundamental difference. GUACAMOLE (or “guac,” as the cool kids call it) is an avocado-based dip. SALSA, meanwhile, is (by its truest definition) a tomato-based sauce or dip. Avocado Salsa, then, is the best of both worlds — it's a dip with a base of avocado and tomato.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party. The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets.

Why does Chipotle guacamole not turn brown? ›

To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old).

Store-bought guacamole often contains sour cream, added sugar, artificial flavors, preservatives, and a lot of sodium.

Olive oil is rich in healthy fats and imparts a subtle richness to guacamole that makes it even more satisfying. In addition, it can help to prevent the avocado from turning brown too quickly by forming a barrier between the surface of the guacamole and the air.

Guacamole is basically mashed, raw avocados mixed with other ingredients to taste. The avocados give guacamole the green base, and other ingredients, such as tomatoes and onions give it some textured flavor. Guacamole is especially popular on Super Bowl Sunday and Cinco de Mayo.

The “avocado sauce”, for that is what the name means, has avocado, cilantro (aka coriander), onion, jalapeño pepper, lime, salt and tomato. That's it. No cream, milk, wheat, additives or preservatives are needed.

Hass Avocados, Tomatoes, Onions, Cilantro, Contains 2% Or Less Of Lime Juice, Garlic, Salt, Serrano Peppers.

Molcajetes are used to crush and grind spices, and to prepare salsas and guacamole. The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface.